The idiot's guide to the Kitchen.

Nice! I knew 'bout the garlic one (never actually do it when I use garlic though; dunno, guess I like peeling it traditionally), but not the pasta or tomato/peaches one. Sweet leftover tips too, thanks~

I found a better remedy for the onion online:

When you cut the onion, have the gas burner on (full/mid power, I think), and cut nearby it. Fire consumes oxygen, and it takes it from the atmosphere. (if you didn't know this, then it's back to the drawing board for you) And since the onion juice particles are airborne...

After I tried it, I didn't have a single tear! (except when I turned the burner off before I moved the onions onto a pan haha) This trick's a godsent for me, since I LOVE eating onions, but can't cut them worth shit.

Let'see, I can't recall a lot of cooking tips I've made but something I learned in home-ec:

When using a knife to chop, hold the foodstuff securely with your opposite hand. place only your palm and tips of the fingers on the surface; your fingers should be arched, and the last digit should be pointing away from the knife. With the knife, cut with a "rocking" motion (bring the knife down and foward, then bring it back up and back), and a part of the blade should ALWAYS be touching the cutting board. As you finish the cut (the blade coming up and back towards you), shift you hand slightly for the next one. The curved fingers act like a guard for your cute fingers and as a way to measure the size of the cut.

It's also important to cut slow and first; get a rhythm down, and soon you'll be cutting like a champ (I have yet to cut like a champ D: )

I like making hodge-podge stew with leftovers; just make some beef broth, add any new stuff like fresh vegetables and herbs, and your good for a warm and hearty meal!

Jam it back in, in the dark.

Originally Posted by Crash Landon

NO. No. No. No.

Regardless of whether this trick is scientifically sound, any chef with an ounce of common sense knows that any open flame invites danger. In a kitchen, no flame should ever be left uncovered and unattended. Even if you're standing directly next to the flame, your focus is upon the onion, not the burner. It's far too easy to accidentally knock something onto the burner and start a fire while your mind is diverted. Even experienced chefs become distracted.

Chill the onions. It works just as well and isn't a safety hazard.

And don't give people dangerous cooking tips.

D:

You could....put a pot of water on it to boil pasta then...?

How about lighting several candles?

Or maybe cut onions near a fireplace?

I tried a lot of the cutting onion tricks (freezing them, chilling them, putting them in water, cutting them in water, getting them 'fresh', whistling, wearing goggles, the list goes on), but none of them really worked, so I think I'll continue to do the burner method, sorry. (But hey, if my flat does catch on fire and/or I die a hideous death by suffocation, you can say "I told you so, dumbass!")

A kinda-sorta trick I learned yesterday was to put a little bit of water on your knife before you put into a hard-boiled egg. (this post is not much of a contribution, sorry)

There's nowhere I can't reach.